| abstract |
The invention relates to the field of bacteriocin producing microorganisms. The invention more specific relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibits a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified-atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures. |